This recipe content is proudly sponsored by the Australian Mushroom Growers Association who compensated me for creating the recipe as part of the Summer Mushrooms campaign.

MUSHROOM FILLO CIGARS RECIPE

Makes 14 cigars

Ingredients:

1 tbsp olive oil

25 grams butter

1 small red onion finely diced

1 clove of garlic, crushed

400 grams of sliced button and Swiss brown mushrooms

100 grams goats curd (can substitute with goats cheese or feta)

pinch sumac

zest of half a lemon

1 tbsp pomegranate molasses

7 sheets fillo pastry

olive oil spray

fresh mint and pomegranate seeds for garnish

Instructions:

Preheat your oven to 180 deg C and line a baking tray with baking paper.

In a medium sized pan heat the olive oil with the butter. Add the onion and garlic and allow to soften for 2-3 mins. Add the mushrooms and cook until the mushrooms have softened and reduced. Once cooked, remove and set aside to cool completely.

Add the goats curd, sumac, lemon zest and molasses and stir until well combined.

Lay a fillo sheet on a clean bench with the shorter edge facing you, spray with olive oil and cut in half lengthways. Place a tbsp of the mushroom mixture on the shorter end leaving 2cm border. Fold the pastry over from the sides and roll up into a tube shape to firmly enclose. Repeat for the remaining cigars, place on baking tray and spray agin with extra olive oil.